Auto boutiques-francophones Simple and secure cloud storage Personal Care Cook Kindle Music Deals Store Cycling Tools minions

Customer Reviews

19
4.4 out of 5 stars
Your rating(Clear)Rate this item


There was a problem filtering reviews right now. Please try again later.

Showing 1-10 of 11 reviews(5 star)show all reviews
on November 3, 2001
After sampling a variety of creations at Nobu-London, I was thrilled to receive this cookbook. However, in the hours between receiving it and reading it, I pondered the seemingly inevitable: I thought I'd be let down, and would discover a shallow book assembled by the Nobu marketing staff.
My passing qualms were misplaced, and I couldn't be more pleased. The writing is lucid, the book readable, the advice welcome and reasonable, the recipes clear, and the range of dishes exciting. Already, I've made 2 superb appetizers, and have a main course marinating in the fridge. Other dishes are to come. My spouse, a non-sushi-eater until a few years ago, has glowed about the dishes sampled thus far, and is anticipating many more soon.
This is not anybody's main cookbook (or even in the main set), but should accessorize any amateur chef's collection when in the mood for fusion food and inspired/inspiring combinations.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on October 29, 2001
Exquisitely beautiful and destined for many joyful hours in the kitchen. This book is rich in stories that tie food to culture.
It is also filled with a treasure trove of easy to follow recipes. Having cooked my way through most of the book after many years of "guessing" the layers that make up Nobu's cuisine, I feel like I have been given wings.
This book provides a strong foundation in both ingredients and techniques but even more impressively it provides a fantastic tutorial on the principles of combining color, texture, and flavor.
The chapter on Nobu Sauces and Basics is well worth the price of the book. Don't just be seduced by the photography, this is a book that you can cook from!!! If you don't like your cookbooks dog-eared and oil stained, you may have to buy two- one
for daily use, the other for your coffee table.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on October 29, 2001
Exquisitely beautiful and destined for many joyful hours in the kitchen. This book is rich in stories that tie food to culture.
It is also filled with a treasure trove of easy to follow recipes. Having cooked my way through most of the book after many years of "guessing" the layers that make up Nobu's cuisine, I feel like I have been given wings.
This book provides a strong foundation in both ingredients and techniques but even more impressively it provides a fantastic tutorial on the principles of combining color, texture, and flavor.
The chapter on Nobu Sauces and Basics is well worth the price of the book. Don't just be seduced by the photography, this is a book that you can cook from!!! If you don't like your cookbooks dog-eared and oil stained, you may have to buy two- one
for daily use, the other for your coffee table.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on August 8, 2003
Almost like magic! My expectations were muted when I first tried to re-create a snapper sashimi dish we had adored at Nobu in Las Vegas, but low and behold it was the same incredible flavor. When you make something from a recipe in this book, it will taste like the dish you tried at his restaurant (assuming you can find the same quality of ingredients of course). Nobu is beyond generous to share his trade secrets with the rest of us in this gorgeous well written relatively easy to follow book. I keep it on my kitchen counter! Remember, making sushi requires time, time to develop the skills. There is no substitute for lessons and practice (along with the proper tools and most importantly the ability to acquire and discern quality sushi/sashimi fish), but this book can have you eating the genius of Nobu at home!
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on December 31, 2001
I first discovered Nobu Matsuhisa's talent when I went to his restaurant, Matsuhisa, in LA. I was truly amazed by the quality of the dishes and his creativity. Hence, I was more than excited to learn that he had a cookbook.
This book is made for cooks of all levels. All the techniques and ingredients are thoroughly explained and the recipes are complicated enough to make interesting dishes. Nobu Matsuhisa also lets you into his life and accomplishments. Quite impressive!
I also liked the list of Japanese grocerie stores available by neighborhood. I went to one, Mitsuwa, and was really impressed with the quality of the fish.
I'm very glad I got this book. I'm still gonna stop by Matsuhisa every time I'm in LA but now, I can impress my guests with a "Nobu" dish.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on January 3, 2002
This is a intimidating cookbook when first opened. It's source is one of the world's renown chefs and the cuisine shall we say is one that most of us don't have access to (all of the exotic seafood: eels, abalone, etc. and sushi).
However, there are many dishes which one with access to fresh, high quality seafood and basic chef skills can achieve some success with. I've had raves over the Grilled Scallops with Tabbouleh Salsa as well as Baked Monkfish Medley with Tosa-Zu and the Lobster Salad with Spicy Lemon Dressing, Green Tea Parfait.
High level cooking with fusion of Japanese and other cuisines. Beatifully composed and produced with wrap-around photos of brilliant color. Inspiring book to challenge one's menu with this creative, famous cuisine.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on January 31, 2003
This cookbook has beautiful pictures that show off this great collection of Nobu recipes. The recipes are well written and easy to follow. You don't have to be a gourmet cook to make them. I don't care for sushi myself but many of the other recipes sound really good! Some reviewers mention the hard-to-get ingredients but even if you live in a small town like I do you can order most of the seasonings online. Just do a search under Asian food and you will find several online stores with reasonable prices. As for the exotic fish, just substitue any similar fish from your local market! Don't let the recipe ingredients intimidate you and you will really enjoy this cookbook!
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on February 22, 2003
This cookbook is full of amazing recipes and pictures (I love cookbooks with pictures, you can see what it is supposed to look like and work based on that!)
Anyway, I had the privelege to visit the restaurant in NYC twice through a relative of mine, and was pleased to realize that some of the dishes we tried were available in this book. I also think that, while on the difficult side for cookbooks (obviously, Matsuhisa is a true master of cooking,) the recipes are not impossible if you are familiar with the techniques and ingredients listed.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on March 17, 2002
I admit I never ate at the NYC restaurant, but the meals in the book are easy to cook and way more important, these stylish meals
help me on my way to become first-class boyfriend material. Ever when I served them in my loft, girls were amazed about such a
passionate cook. This book is truly "chicken soup for the potential boyfriend soul". It helped me a lot to find a cooking style that fits
perfectly to the image I want to project. Great.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
on December 28, 2003
After an exhaustive search for the Spider Roll (soft shell crab roll), we discovered it in this book. The recipe is easy to follow, the photos are fantastic and really step you through the process. Nobu simplified the Japanese/Sushi cuisine enough that even a first-timer like myself found it so easy - can't wait to try other recipes.
0CommentWas this review helpful to you?YesNoSending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse